Halibut en papillote with Meyer lemon, cherry tomatoes, capers and olives
Bruno Albouze · ♥ 2.4K likes · 66.1K views · 4 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- halibut
Skin the halibut fillet with a carving knife, cutting between flesh and skin along the fillet on both sides; cut out the bloodline and discard the skin.
Skinning the halibut
- 4 slices Meyer lemons
- sweet cherry tomatoes
- Italian parsley
Slice the Meyer lemon thin, about four slices per serving; cut the cherry tomatoes and chop the flat leaf parsley.
- fleur de sel
- extra virgin olive oil
- pepper
Season the fillet on both sides with fleur de sel. Drizzle the parchment with extra virgin olive oil, lay the fish on it, add pepper or a pinch of cayenne.
- capers
- olives
Top the fish with lemon slices, capers, olives, tomatoes and parsley; add more salt and olive oil. No white wine.
Beat an egg with a pinch of salt using a fork and use it to seal the parchment envelope; fold the corners twice.
- 1 whole egg
- salt
Transfer the papillote to a baking tray and bake at 375F (190C) for about 15 minutes, or until the fish reads 130F (55C) inside.